Creamy Chive Chicken
with Lemony Rice & Dijon Apple Salad
We’re big fans of pan sauces because they’re an easy way to add tons of restaurant-level flair to your dish. Here, tangy lemon juice, punchy Dijon, sour cream, and fresh chives mingle to create a condiment that takes seared chicken to the next level. On the side, there’s zesty lemon rice and a green salad that’s bursting with crispy pieces of apple—because you only deserve the best!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Apple
¼ ounce
Chives
1 unit
Lemon
1.25 cup
Brown Rice
2 teaspoon
Dijon Mustard
10 ounce
Chicken Cutlets
1 unit
Chicken Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains Milk)
2 ounce
Mixed Greens
½ cup
Jasmine Rice
Not included in your delivery
Sugar
Olive Oil
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Mince chives. Halve and core apple; quarter one half lengthwise, then thinly slice crosswise into triangles (quarter and slice whole apple for 4).
• In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups water for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
Swap in brown rice for jasmine rice, using 13⁄4 cups water (31⁄2 cups for 4 servings), and a pinch of salt. Cook until brown rice is tender, 20-25 minutes. (Save jasmine rice for another use.)
• While rice cooks, in a medium bowl, combine 1 TBSP olive oil (2 TBSP for 4 servings), juice from half the lemon, half the mustard (you’ll use the rest later), 1⁄2 tsp sugar (1 tsp for 4), salt, and pepper. Stir in half the chives. Set aside.
• Pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a plate. Wipe out pan.
• Heat same pan over medium-high heat. Add stock concentrate, remaining mustard, 1⁄4 cup water (1/3 cup for 4 servings), and a squeeze of lemon juice. Simmer until slightly thickened, 1-2 minutes. Turn off heat. • Stir in sour cream and remaining chives. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lemon zest. Season with salt and pepper. • Add mixed greens and sliced apple to bowl with dressing. Toss to combine; season with salt and pepper. • Divide chicken, rice, and salad between plates. Drizzle chicken with pan sauce. Cut remaining lemon into wedges and serve on the side.
Chicken is fully cooked when internal temperature reaches 165º.
